1Combine 00 flour, Semolina, and 2 grams of Salt on a clean work surface. Make a well in the center. Add Eggs and 10 grams of Extra-virgin olive oil into the well. Gradually incorporate the flour mixture into the wet ingredients using a fork, then knead by hand for 10-15 minutes until the dough is smooth and elastic. Wrap in plastic film and let rest for at least 30 minutes at room temperature.
2Poach or steam the Cod fillet until cooked through, about 5-7 minutes. Let it cool slightly, then flake it finely, ensuring no bones remain. In a bowl, combine the flaked Cod fillet, Ricotta, grated Parmigiano-Reggiano, Breadcrumbs, Egg yolk, Lemon zest, chopped Fresh parsley, 3 grams of Salt, and 1 gram of Black pepper. Mix thoroughly until well combined.
3Divide the pasta dough into four portions. Using a pasta machine, roll one portion at a time into thin sheets (setting 7 or 8 on most machines). Place small spoonfuls of the fish filling about 3-4 cm apart on one pasta sheet. Lightly brush the edges around the filling with water. Place another pasta sheet over the top, gently pressing around the fish filling to seal and remove air. Use a ravioli cutter or knife to cut out individual ravioli. Repeat with the remaining pasta dough and fish filling.
